My Dad’s West Virginia Style Pepperoni Rolls

Pepperoni Rolls Recipe

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If you’ve ever been to West Virginia, you’ll know that pepperoni rolls are everywhere. For good reason, too—they’re amazing. I might be biased, but I think my Dad has the best West Virginia-style pepperoni roll recipe out there.

Since my Dad grew up in West Virginia, our family would occasionally travel to Clarksburg to visit family and friends. I was always the most excited about coming home with West Virginia-style pepperoni rolls. These fluffy little rolls stuffed with neat little sticks of pepperoni are just plain perfect.

west virginia style pepperoni rolls

I prefer my pepperoni roll recipe to be made without cheese. That’s usually how you buy them in many bakeries, but you can buy them with cheese, too. Most West Virginians will tell you to toast them with cheese and top with Oliverio Peppers and Tomatoes.

Although West Virginia-style pepperoni rolls take a while to prepare, you’ll be rewarded with a week’s worth of fluffy rolls that make the absolute best lunch ever.

How to make West Virginia-style pepperoni rolls

The dough

The dough starts with a simple mixture of warm water, yeast, sugar, salt, and a sprinkle of flour. The first part of the process is making a yeast sponge, also known as a preferment. This classic method is known as sponge and dough or levain-levure in French baking.

Difference between a sponge and a starter

I think of the sponge as being an express version of a starter. The main difference between the two is that a sponge relies on commercial yeast and only ferments for a short period of time.

A starter is a mixture that can be exposed to air indefinitely, attracting wild yeast and bacteria. The wild flora in a starter is what gives sourdough bread its signature tanginess. Of course, all starters are different, and some are more sour than others!

Because the sponge method uses commercial yeast, the flavor is not as tangy as you might imagine a sourdough starter. This express fermentation process gives the bread a deeper flavor and finer crumb. You can also expect the bread to keep its moisture for longer, so it won’t dry out as fast!

what is a yeast sponge

How to make a yeast sponge

  • Step 1: Activate the yeast. You use hot water for this, but be mindful of the temperature. If it’s not hot enough, the yeast won’t activate. If it’s too hot, you’ll kill the yeast. The temperature should be somewhere between 100ºF and 110ºF. I recommend rinsing both the glass measuring cup and the mixing bowl with hot water a few times before adding the water to the bowl. If your bowl or measuring glass is cold, it will cause the temperature of the water to drop. Combine the hot water and yeast in a bowl. Let stand for about 10 minutes.
  • Step 2: Prepare the yeast sponge. Feed the yeast a little sugar and salt, and add a sprinkle of flour and a drizzle of oil on top. Cover with plastic wrap and store somewhere moderately warm. My dryer is under my counter, and sometimes I’ll try to time it so I can run a load of clothes in the dryer and keep the bowl on top of the warm part of the counter. You can get creative here. My Dad used to keep the sponge near our woodstove. Or you can turn your oven on and just set the bowl near the oven. You don’t want it to be ridiculously hot, but you don’t want to store it somewhere that is ice cold, either. You can let the sponge form for 30 minutes up to 24 hours.
  • Step 3: Finish the yeast sponge. Check on your sponge; it should be bubbly and thick on top of the water. You’re ready to make the dough once you see the thick layer formed!

How to make the dough

  • Begin adding flour. You’ll need about 8 cups of flour for this. Add the flour in 1 cup increments, stirring with a wooden spoon after each addition.
  • Turn the dough onto a surface. Around cup 6 or cup 7 of flour, you’ll likely begin to notice the dough isn’t accepting any more flour but is still very sticky. Turn the dough onto a floured surface and continue adding the remaining flour by hand, manually working it into the dough.
  • Knead the dough. As you add the rest of the flour, knead the dough for 10 minutes with your hands. You may need to continue sprinkling bits of flour here and there. You’re aiming for the dough to not be sticky in any spots but also working the gluten. You do want to be careful here, though. If you add too much flour, overwork, or knead the dough too much, you’ll end up with hard rolls. You should be able to roll the dough ball without excess sticky bits coming off onto your hands, but the dough should be elastic and feel velvety and smooth.
allowing the dough to rise

The first rise

Once your dough is kneaded and ready to go, transfer it to a bowl lightly coated with olive oil. Cover with plastic wrap and allow it to rise for 1 hour. It will double in size.

After it rises, punch it down, and you’re ready to make the rolls!

What kind of pepperoni should I use?

This part is really up to your own preference. Growing up, we always ate it with stick pepperoni that my Dad would cut into approximately 4-inch long slices. You can also use round slices of pepperoni and layer them in the middle of the roll. I prefer the stick pepperoni.

How much pepperoni to add to each roll is a personal decision, too. I don’t like these to be so decadent and overly stuffed with pepperoni; I find it a little too much for a simple snack. I usually use 3 sticks of pepperoni in each roll. Some people love it stuffed to the brim with pepperoni, and that’s totally okay, too! You really just need to avoid adding so much pepperoni that you can’t easily wrap the dough around it.

Make the pepperoni rolls

When the dough is punched down, it’s time to make the rolls. Preheat the oven to 425ºF and dust your baking sheets with cornmeal.

  • Step 1: Tear off a piece of the dough. It should be a little smaller than the size of a tennis ball.
  • Step 2: Flatten the dough in the palm of your hand into a somewhat oblong shape. Move quickly to avoid overworking the dough.
  • Step 3: Add as much pepperoni as you like.
  • Step 4: Wrap the dough around the pepperoni. First, I wrap the long edge of the right side of the dough over the pepperoni. Then, I move clockwise to the bottom, left edge, and finish by wrapping the top of the dough over the pepperoni. I pinch the bottom of the roll to create a seam along the bottom of the roll to close everything up.
proofing the rolls

The final proof

As you make each pepperoni roll, arrange them on the prepared baking sheet. From here, you’ll give them a final proof. Place a piece of parchment or wax paper on top and let them proof for 20–30 minutes. Be sure to give them a bit of space on the baking sheet, about 1–2 inches apart. On a standard baking sheet, I usually fit 12 rolls.

I recommend staggering the proofing. As soon as you fill one baking sheet up with rolls, cover it with parchment paper and let it proof. Make the second baking sheet of pepperoni rolls and so on. You should be able to time it so that your first batch of rolls bakes as the second batch proofs.

West Virginia pepperoni rolls

Bake the pepperoni rolls

Right before baking, brush the rolls with an egg wash. Transfer to the preheated oven for 20 minutes. The rolls will poof up and turn a beautiful golden brown color. Remove them from the oven and let them cool for as long as you can manage before you simply can’t control yourself and have to tear one open for a snack!

West Virginia style pepperoni rolls with Oliverio peppers

How to serve these pepperoni rolls

The classic way to serve these pepperoni rolls is with Oliverio Peppers and Tomatoes. You can’t buy them on Amazon, but you can have them shipped to your house directly from West Virginia. You can also add a sprinkle of cheese on top and toast it in the oven until melted.

How to store and reheat the pepperoni rolls

Let the pepperoni rolls cool completely before putting them away. I wrap each one individually in parchment paper and keep them together in a gallon storage bag. I actually love these little paper sandwich bags; they’re perfect for pepperoni rolls! You can store them on the counter for 3–4 days. You can also refrigerate them if you prefer following the same storage method above.

To reheat, simply preheat the oven to 425ºF. I unwrap them from the parchment paper and bake them directly on the oven rack for 5–8 minutes.

Can I freeze pepperoni rolls?

Yes! Follow the storage recommendation above by wrapping each roll in parchment paper and then put them all in a gallon storage bag. Transfer to the freezer for up to 3 months. When you reheat the frozen pepperoni rolls, do so at a lower temperature for a longer time. I recommend 350ºF for 10–12 minutes.

The next part of this post talks about an improvisation I made to my pepperoni roll. If you’re ready to get cooking, skip ahead by clicking the button below!

pepperoni roll with ramps

Pepperoni Roll Recipe Improvisations

I was feeling creative last week and decided to riff on the pepperoni roll recipe. Because I had ramps, I decided to have a little fun with a kitchen experiment.

I used the ramps in the filling and on top. You could do this with scallions or basil, but you may want to avoid adding basil leaves or scallion greens on top of the dough as I did with the ramps, but maybe a basil version will have to be the next thing I try! If you have ramps, I really recommend trying a few pepperoni rolls with them like I did! Below is how I made this alternate version.

ramp recipes
  • Step 1: Make the dough by following the original pepperoni roll recipe.
  • Step 2: Prepare the ramps. Rinse them thoroughly and remove the root ends. Cut the white parts from the leafy greens and finely chop them. Sauté the minced white parts in 1 teaspoon oil for 2 minutes. Set aside.
  • Step 3: When your dough is ready, make the rolls. Start by adding a pinch of sautéed ramp stems, then add the pepperoni, then wrap it up.
ramps with pepperoni
  • Step 4: Place a ramp leaf on top of each roll.
  • Step 5: Proof, wash with egg, and then bake as you do the original pepperoni rolls.

If you make a version with ramps or other greens, I recommend refrigerating them as opposed to leaving them on the counter.

West Virginia Pepperoni Roll Recipe

I hope you love this pepperoni roll recipe as much as I do! It brings back so many memories for me, and I hope you and your family or friends or anyone you share them with enjoy them. Did you make the recipe? Please rate it below and leave a comment to tell me how you liked it! I would love to hear from you.

If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Looking for more West Virginia recipes? Check my archives!

West Virginia Pepperoni Roll Recipe

West Virginia Style Pepperoni Rolls

Could anything be better than fluffy little rolls stuffed with pepperoni? We think not.
4.19 from 102 votes
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Prep Time: 1 hour
Cook Time: 3 minutes
Inactive Time: 1 day
Total Time: 1 day 1 hour 3 minutes
Servings: 20 rolls
Calories: 178kcal


Egg wash:

  • 1 egg
  • 2 tablespoons water

For serving, optional:


Activate the yeast:

  • Rinse a large bowl and glass measuring cup with hot water 2–3 times to temper them. Add 4 cups of 100–110ºF hot water to the large bowl, sprinkle yeast on top, and let stand for 10 minutes until bubbly.

Make the yeast sponge:

  • Add the sugar and salt to the water and yeast. Stir to dissolve. Top with a small drizzle of olive oil and a sprinkle of flour. Cover the bowl with plastic wrap. Set aside in a warm place for 30 minutes to 24 hours. The sponge should be thick and bubbly when you're ready to begin. See notes 1 and 2.
  • Slice the pepperoni into 4-inch long sticks and transfer to a bowl. Cover and refrigerate until needed.

Prepare the dough:

  • Begin adding flour to the yeast sponge, one cup at a time, stirring with a wooden spoon between additions. You will probably add around 7–8 cups of flour in total.
  • Continue adding flour until the mixture is thick, raggedy, and difficult to stir. See note 3. Once you can handle the mixture with your hands, dump the dough onto a clean, lightly floured surface.
  • Knead the dough for exactly 10 minutes, adding sprinkles of flour as necessary to remove any stickiness from the dough. Feel free to occasionally channel your inner pizza maker and slam the dough on the counter. After 10 minutes, the dough should be elastic and feel smooth and velvety to the touch.

Rest the dough:

  • Clean out the bowl that originally contained the dough. Drizzle it with two or three teaspoons of extra virgin olive oil, and use a paper towel to coat the inside of the bowl. Transfer the dough to the bowl and cover with plastic wrap. Allow to rise in a warm place for 1 hour. The dough should double in size.
  • After the dough has risen, punch it down to remove any large air pockets. Meanwhile, preheat the oven to 425ºF and sprinkle 2 or 3 (depending on the size) baking sheets with cornmeal.

Make the pepperoni rolls:

  • Tear out a section of the dough, a little smaller than the size of a tennis ball. Flatten the dough ball between your palms into a slightly oblong shape.
  • Add 3 sticks of pepperoni to the middle of the dough. If you'd like more, add more, but I recommend starting with 3. Fold the dough over the pepperoni from the right side; move clockwise to the bottom and then to the left, and finish by folding over the top.
  • Pinch the center of the dough to seal the roll, using a bit of water if needed. Place the roll on the prepared baking sheet and continue making the rest of the pepperoni rolls. Arrange them on the baking sheet approximately 1–2 inches apart.

Rest the pepperoni rolls:

  • Cover the baking sheet with wax or parchment pepper and allow the rolls to rest for 30 minutes. See note 4.

Make the egg wash

  • Whisk together the egg and water until smooth.

Bake the pepperoni rolls:

  • Remove the wax or parchment paper. Brush each roll with the egg wash. Transfer to the oven for 20 minutes. The rolls are done when they are deep golden brown on top with a hard exterior.
  • Remove from the oven and let cool.

To serve:

  • Serve the pepperoni rolls with Oliverio Peppers and Tomatoes or with a sprinkle of grated cheese. Or enjoy them on their own as a delicious snack! Enjoy!


Note 1: The preferment can be set for 30 minutes up to 24 hours. The longer you allow the yeast sponge to form, the deeper the flavor of your bread will be.
Note 2: If no sponge forms–and this rarely happens–I recommend cutting your losses and starting over. There are a few reasons for a sponge not forming, such as the water being too hot or not hot enough or the yeast being bad. Check the sponge after 30–45 minutes, and if you see nothing forming, start again.
Note 3: I have found that after about 7 cups of flour, the dough is raggedy and difficult to stir. At this point, I scoop out the remaining 1 cup of flour and set it aside, turn the dough onto a floured surface, and work the remaining flour into the dough with my hands as I knead it. 
Note 4: The pepperoni rolls may poof up to the point they are touching during the final proofing process. Fear not! After they bake, you should be able to easily tear them away from each other.


Calories: 178kcal | Carbohydrates: 2g | Protein: 8g | Fat: 15g | Sodium: 1210mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


  1. 2 stars
    Unfortunately these are not a true representation of pepperoni rolls. It seems that West Virginia’s most famous food has caused many former residents or people who are descendants of former residents to suddenly stand up and claim their “famous family recipe” online to try to cash in on the craze.

    The truth is most of the time these family recipes are nothing more than taking pepperoni and pairing it with a bland non descript and often hard textured white bread or dinner roll recipe. And this example unfortunately does not sway far from that path. A true pepperoni roll should consist of an almost sweet tasting bread of the softest and pillowy proportions. It should be more similar to a challah bread than anything else but even then that’s not quite right. The rich butter soft texture is the perfect environment for all the warm spicy pepperoni oil to leach into as it bakes which helps to fuse the bread and the meat. A process which continues to occur over the next day which is why day old pepperoni rolls taste the best. And the eggwash is absolutely incorrect. What should be done after baking is to gently run a stick of butter over the top of rolls fresh out of the oven. This gives it a rich flavor and helps keep the rolls soft throughout as they are meant to be.

    I’m not trying to be critical here on purpose and I’m sure the author has all the best intentions but this is a poor example of a true pepperoni roll. If you don’t believe me make a batch of these and take them with you for comparison the next time you go to West Virginia and you will clearly see just how off the mark they are when you sample them next to one bought in central W. Va. You’ll quickly realize just how in adequate these are in stacking up to a true pepperoni roll.
    I’ve tried many online pepperoni roll recipes in an attempt to find one that matches up with the originals and sadly the quest continues. I gave 2 stars because at least this recipe did not instruct one to use “frozen bread or pizza dough” bought from the store. Omg, I just can’t with lazy people like that… I mean why even bother at that point, just order a calzone from your local pizzeria and call it a day…

    1. 5 stars
      I have to disagree with the “Pepperoni roll connesieur”
      First off, you misspelled connoisseur.
      Being from West Virginian, and having the pleasure of eating many pepperoni rolls, I can attest to the fact that this is a wonderful recipe. I at least made it. The call for frozen bread or dough, is an ALTERNATIVE solution for those who do not make dough, or do not have the time to make their own dough.
      You don’t have to be from West Virginia to make a true pepperoni roll from a good recipe. I’m not from Italy, but I make a delicious Italian meatball from an Italian recipe.

    2. 4 stars
      Maybe you could post your ‘authentic’ dough recipe? Who knows what is truly authentic, the doughs originally used were made by depression-era women in the home, and most likely varied from home to home. Most doughs do tend to have some sugar, and some have milk, still, nothing is set in stone. Make them how you like them.

      1. 2 stars
        And maybe you could apply a little reading comprehension next time before you feel the need to attacking someone else’s honest opinion on a recipe. I clearly stated that I have been on a hunt for a truly authentic pepperoni roll recipe and that after this one failed to satisfy that the search continues. So no I don’t have a good pepperoni roll recipe to share. Instead of trying to tear someone else who was just being honest about their experience down, maybe you could instead talk about your positive experience with this recipe. I mean I certainly haven’t been attacking anyone else’s positive reviews here. That’s their opinion and they are welcome to share it.

        But where’s the fun in that right? It’s much more “American” to quarrel and make up a fight where none really exists these days it seems. I didn’t attack the author. I wasn’t rude. I just simply shared my thoughts based on my experience. It was nothing but honest. Maybe you mistook honesty for an attack but if you re-read my original article you’ll note no attack exists. Just a critique.

        I have to say since you felt compelled to actually stand up and defend the author(for what reason I have no idea), do you even have a horse in this race? I mean it just stands to reason that if you are going to interject yourself personally against my humble opinion one would like to believe you know what you are even talking about. So have you made this recipe yourself? I just have even greater difficulty entertaining your negativity towards me if you have no personal experience with what we are discussing is all. As I’m sure most people would. I hope you understand that position.

          1. 1 star
            Utterly classy. I could go in on some sad and tired redneck stereotype trope here but that really seems like its on your level and I graduated the 3rd grade playground and it’s bully a long time ago. Keep reaching for the stars though. I’m positive of you keep at it the middle school intellect you’ve been searching for your whole life is just around the corner. Be well.

    3. 5 stars
      For the record, I’ve never met a single person from West Virginia who prefers a day old pepperoni roll over a fresh one. Having literally just eaten a fresh pepperoni roll from Tomaro’s Bakery in Clarksburg, WV, I would say this recipe seems pretty close. They’re made different all over the state and having tried a lot of them, I still think Clarksburg has the best style but that wouldn’t give me the right to criticize someone else’s preference. To the author, Thank you for the recipe!

  2. 5 stars
    Omg. Are we sisters?!?!!?🤣 this is my dads EXACT recipe too! We have family in clarksburg as well as Salem. Can’t forget to pair it with the oliverio peppers or it’s just not the same! Thanks for unleashing this trapped memory of mine. I enjoyed checking out the rest of your recipes. Best wishes!!

    1. Thank you so much–we may very well be long-lost sisters, ha! It was always a treat when dad made pepperoni rolls!

  3. First off you misused he word Virginian when you meant Virginia. I mean if we are going to attack misspellings you should really make sure your English lit is airtight yourself. Not bobble it up in the very next sentence after you critique someone else.

    And no you don’t have to be from a specific region to be able to cook a good recipe that hails from said region. Although it certainly does help. But that’s my whole point. I don’t believe that this is a particularly good recipe, thus it’s outcome is not going to be very satisfactory no matter who attempts to make it.

    This is my opinion and I’ve given many reasons for why I believe it is not a true representative of a good pepperoni roll recipe. There’s no right or wrong answer here and I’m not the final word on pepperoni rolls by any stretch of the imagination . This recipe does require a significant amount of time energy and ingredients that aren’t exactly super cheap, which is why I felt compelled to share my experience and explain exactly why it fell short of what I believe a good pepperoni roll should be. Therefore people who share those similar expectations would have a bit of tempering of their own expectations rather than to waste all that attempting something to experience the same disappointing results. I appreciate honesty when reviewing recipe commentary. It great to hear when some people enjoy a recipe but I also want to hear from those who did not enjoy and the reasons why. My time and money are too valuable to me to waste on things that don’t satisfy me.

    I’m sorry if you don’t appreciate that concept but comments are open forums not just complimentary echo chambers to appease people who are so caught up in fandom they refuse to recognize something may also have negative aspects as well.

    I’m quite certain the author is well away of this idea and isn’t too bothered by someone critiquing her recipe especially when it’s done without rude or unnecessary attacks and is accompanied by legitimate reasons for the critique that are understandable. And if for some reason she’s not comfortable with critiquing then as the old saying goes “if you can’t take the heat, get out of the kitchen.”. I don’t actually appreciate you trying to negate my critique which as I said isn’t wrong or right, but rather just my opinion. I certainly haven’t gone around arguing with anyone that’s left positive feedback. That’s their experience and they are free to share it without me debating them on it.

    As an aside, I also made this recipe. The way you state your comment seems to imply you don’t think I did. How in the hell would I possibly review this if I hadn’t?

      1. 2 stars
        Thanks for the retort a full year after the fact. You’re right it is just a recipe. So why don’t you just enjoy it instead of jumping in because you don’t seem to appreciate my critique of it. For the last time, its not personal, I’m not attacking the person who posted the recipe. Sweet Jesus there’s a 5 star rating system in place for a reason and a comment box to explain ones rationale for the rating they give. I’m sorry I used the system as it was designed and honestly rated the recipe as I saw fit. And I didn’t even give the worst rating; a 1 star, that’s possible. Honestly is just too much for some people to accept I guess, but I’m not backing down from my assessment. I’m sure she’s a lovely individual and I’m glad others liked the recipe there are certainly more that did than mine that didn’t so it seems the pros would automatically drown out my con regardless but here you are “weighing in” without adding anything relevant to the conversation. Thanks I guess. Here’s your 2 star review for participating. Be well.

    1. 5 stars
      It’s a great recipe! I graduated from a catholic high school and we used practically the same recipe to make pepperoni rolls for runs raisers. The rolls were mouth watering and they never failed to make the money as well as our goal. To “P.C.” I would like to say that giving one’s honest opinion is currently protected as one of our rights as a U.S. citizen and I defend that right until my last breath. That being said, and this is sage advice, don’t dish it out if you can’t take it. I have been a West Virginian my entire life. Just wanted to weigh in. Have a great day:)

  4. Thank you so much for this! These are so amazingly perfect. I’m from Fairmont WV and these are a prefect representation of pepperoni rolls from there. Love them so much!

  5. 5 stars
    Wow! A lot of folks from WV spent time here, arguing! Sad face. Do better yall! Anyway, I have never made bread or anything, but I made this dough. First off, it took me a lot more than 8 cups of flour. All said and done I probably used 10 before I could even get it on the table to knead, and then it was super sticky. I rolled with it though and after it rose I had a very nice stretchy dough. I used to work in a deli and their “famous” sausage rolls’ dough looked just like this, so I felt good going in. I used these for sausage rolls because I was craving them, some with mozzarella in them and some without. Came out amazing! The bread is very nice. I enjoyed mine with some ranch 🙂

  6. Thunder Herd or Mountaineer? Any true West Virginian will understand that question, we may fight like cats and dogs. However, we have each others back. The state is in the bottom 10 for income, but you don’t need money to be considered as 1 of the top 5 for hospitality, friendliness and beauty.

  7. Hello
    I found your directions to be confusing and repetitive. Can you please read through them and clarify them.
    Thank you.

  8. 5 stars
    I am so thankful for this recipe! I grew up in Clarksburg, WV with both sides of my family being Italian immigrants. These rolls are the closest thing I’ve ever made to what I get at home. Thank you!!!!

  9. 5 stars
    Second time making it, this time more bread less pepperoni, my fault I used slices instead of stocks. Also very hard to get off pan, almost like dough was too wet. Still a fantastic recipe and roll

    1. If you use parchment paper on your cookie sheet you won’t have a problem or need the corn meal 🙂

  10. 4 stars
    My rolls turned out a little harder on the top than I would like, like rock hard with a soft inside. Any suggestions for next time?

  11. I can’t believe I found this recipe. It is exactly what I was looking for. I was born in Clarksburg and remember my mom making pepperoni rolls. Unfortunately I never had her recipe. I can’t wait to try these with my family. And I happen to have a jar of the Peppers I had ordered.
    You brought tears to my eyes reminiscing some wonderful meals. How time flies.
    Thank you!!

  12. 5 stars
    Thank you SO MUCH for this recipe! It’s the closest to real WVa pepperoni rolls I’ve ever found. I’ve been making these for years, don’t change a thing, and should have left a review long ago. I grew up visiting family in Clarksburg and eating pepperoni rolls from Tomaro’s. My mom would drive my brother and me 5-6 hours through the mountains to get “home,” to see our beloved family, and my aunt would always have pepperoni rolls waiting for us. Now my kids can have a taste of a favorite childhood memory of mine despite us living thousands of miles away. Brings tears to my eyes as I type. It’s so much more than a roll. Thank you so much.

    1. Thank you so much! That is so wonderful to hear and really makes my day! I made sure to pass your message along to my Dad too 🙂

  13. 5 stars
    These are fabulous! The West Virginia Oliverio Peppers are the perfect topping! I like the peppers heated up a bit.
    Love West Virginia and I love these rolls!

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